Last Minute New Year’s Menus at Lola’s on Harrison, Trina’s and Hi-Life Cafe 12/31/08

LAST MINUTE LOCATIONS TO RING IN THE NEW YEAR

Broward Restaurants Offer Lively Atmospheres
and Exquisite Dining Options at Every Price Point

The countdown to New Year’s Eve has already begun and for those with no where to ring in 2009, Broward has plenty of themed parties and locations for every taste and budget. From Lola’s on Harrison in Hollywood, to Trina Restaurant & Lounge on Fort Lauderdale Beach, to Hi-Life Café in North Fort Lauderdale, South Florida and its visitors can greet the New Year in grand culinary style.

At Lola’s on Harrison, Executive Chef/Owner Michael Wagner offers a value-added four-course, $65.00 per person New Year’s Eve menu and champagne toast in a trendy setting in Downtown Hollywood. Tease the palate with an Amuse Bouche of Whole Milk Mozzarella Boccacini with purple basil, cherry tomatoes, extra virgin olive oil, and balsamic vinegar. For appetizers, choose one of three starters: Grilled New Zealand Lamb Chops with fennel marmalade and citrus mint yogurt sauce; Salmon Carpaccio with arugula, endive, lemon zest, capers, red onions; or Maryland Blue Crab Cakes with carrot-mango salad, herb tartar sauce, and chili oil.

Wagner’s main dishes include: his signature Coca-Cola Beef Ribs with tarragon infused cream corn and buttermilk onion rings; Grilled Filet Mignon with roasted fingerling potato and caramelized onion hash in a demi-glace; a Pan Seared Mahi Mahi in a Shrimp risotto and Lobster butter sauce; and Roasted Belle & Evans Chicken with a basil mashed potatoes, caramelized Brussels sprouts and natural pan juices. Dessert tops off the New Year’s menu with a Chocolate Cherry Bread Pudding with chocolate cherry sauce; Key Lime Pie with vanilla wafer and pecan crust, lime zest, and whipped cream; and a Carrot Cake with powdered sugar. For reservations, call 954.927.9851 or visit www.lolasonharrison.com. Lola’s on Harrison is located at 2032 Harrison Street in Hollywood, Fla.

North on the beach, Trina Restaurant & Lounge presents a Mediterranean-themed New Year’s celebration in a beach-chic setting with majestic oceanfront views perfect for watching fireworks. Executive Chef Brian Kay has created a five-course menu and champagne toast for $95.00 per person. For starters, the menu consists of an Amuse Bouche, a choice of three appetizers (Champagne Oysters; Caramelized Calves Sweetbreads; “Gazpacho” Water), and choice of salad, including: Heirloom Tomato Salad; Roasted Artichoke & Fennel Salad; Octopus Carpaccio.

Trina’s center of the plate is always a conversation starter. Chef Kay and his culinary team have chosen a spectrum of dishes to please every palate, including: Roast Rack of Venison with glazed root vegetable batonnet and port reduction; Lobster Roll with butter poached Maine Lobster wrapped in saffron pasta and tarragon foam; Roast Poisson with fresh beluga lentils with bacon lardon and truffle Brussels sprouts; and Tenderloin of Beef in a parsnip puree, bone marrow foam and Chanterelle mushroom sauce.

For dessert, Pastry Chef Ashley Roehrig has arranged a duo of sweet endings: Warm Flourless Chocolate Cake with aged balsamic-infused strawberries or a Camembert Cheesecake with a concord grape sorbet, frozen champagne grapes, and walnut tuile.

For reservations, call 954.567.8070 or place your reservations online through on www.opentable.com. To learn more about Trina Restaurant & Lounge, visit www.trinarestaurant.com. Trina Restaurant & Lounge is located inside The Atlantic Resort & Spa at 601 North Fort Lauderdale Beach Boulevard.

The most indulgent New Year’s Eve soiree awaits patrons of former Top Chef Contestant Carlos Fernandez’s restaurant, Hi-Life Café, located one block south of Oakland Park Boulevard. Chef Carlos has prepared a lavish seven-course menu paired with select wines for $150.00 per person. The dinner begins at 8 p.m. with passed around hors d’oeuvres paired with J Pinot Gris Russian Valley 2006 (California): “Naked” Seafood Dumplings; Applewood Smoked Bacon Wrapped Shrimp; Chicken Curry on Mini Pita’s; Manchego Cheese & Black Olive Bites. The seven courses that follow include:

First Course: Black Bean Cake — A Vegetarian Cake prepared with Black Beans, Red Onion, Corn and Chili’s served over Garlic & Pepper Accented Haricots Vert and finished with a Roasted Red Pepper Aioli.
Paired With: Martinsancho Verdejo Rueda 2006 (Spain)

Second Course: Lobster & Tarragon Salad — Accented with Applewood Smoked Bacon and served over Garlic Toast.
Paired With: Domaine Chantemerle Chablis Boudin 2005 (France)

Third Course: Jumbo Sea Scallops — Almond and Cilantro Crusted, Sauteed and Served over a Fresh Mango Coulis
Paired With: Robert Sinsky Pinot Noir Los Carneros 2006 (California)

Fourth Course: Coconut Sorbet — Bathed in a Cloud of ‘Lime-en-Cello’

Fifth Course: Spicy Fried Chicken & Waffles—Crispy, Spicy Fried Chicken Breast over a Belgian Waffle Finished with Vermont Maple Syrup
Paired With: Seghesio Zinfandel Sonoma County 2007 (California)

Sixth Course: Beef Tenderloin—Seared in a Soy Broth, Topped with Sauteed Exotic Mushrooms and Carmelized Onions and Accompanied with Creamy Sun-dried Tomato Mashed Potatoes
Paired With: Geografico Ferraido Super Tuscan 2004 (Italy)

Seventh Course: Trio of Cupcakes—Served with ‘Sin-a-Mon’ Ice Cream
Paired With: Francois Montand Rose Brut Champagne Nv (France)

For reservations, call 954.563.1395 or e-mail chuck@hilifecafe.com. To learn more about Hi-Life Cage, visit www.hilifecafe.com. Hi-Life Café is located at 3000 North Federal Highway in Fort Lauderdale.

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